The origin of Peking Roast Duck: After Zhu Yuanzhang established his capital in Nanjing, the imperial chefs of the Ming Palace used Nanjing's fat and meaty Hu duck to make dishes. In order to increase the flavor of the duck dish, the chef used charcoal fire to roast it. After the dish was finished, the duck tasted crispy and fragrant, fat but not greasy. It was praised by people and was named "roasted duck" by the court.

After the Ming Dynasty moved its capital to Beijing, roast duck technology was also brought to Beijing and further developed. Because the stuffed duck produced in Yuquan Mountain is used in the production, the skin is thin and the meat is tender, and the taste is better. Roast duck quickly became a famous Beijing dish. Two famous roast duck restaurants in Beijing, "Bianbi Fang" and "Quanjude", were opened in the Ming Dynasty.

Be particular about how you eat

Beijing roast duck has become a world-famous delicacy. Gourmets of all ages have paid a lot of attention to eating Beijing roast duck. It seems that if you don’t eat like this, you can’t reflect it. Authentic flavor. To sum up, there are four main things to pay attention to:

Pay attention to the season

Eating roast duck must be in the right season. If the season is not good, the taste will be affected. Tastemakers believe that roast duck tastes best when eaten in winter, spring and autumn. The reason is that the meat of Peking duck in winter and spring is fat and tender; in autumn, the weather is high and the air is clear, the temperature and humidity are particularly suitable for making roast duck, and the ducks at this time are also fatter. In summer, the climate is hot and the air humidity is high. At this time, the Peking duck meat is less fat and thinner, and the quality is poor. The roasted duck skin is easy to become brown (i.e. not crispy), so the taste is relatively poor.